Potato salad

Name: Potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g baby potatoes; 250 g Chanterelles; 1 Onion; 300 g French beans; 7-10 Tbsp Salt; 50 g Pumpkin seeds; 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 100 ml Vegetable broth; 100 ml white balsamic vinegar; 1 pinch Sugar; 2-3 TABLESPOONS Pumpkin seed oil; 7-10 Tbsp Oregano

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g baby potatoes
250 g Chanterelles
1 Onion
300 g French beans
7-10 Tbsp Salt
50 g Pumpkin seeds
3-4 Tbsp Oil
7-10 Tbsp Pepper
100 ml Vegetable broth
100 ml white balsamic vinegar
1 pinch Sugar
2-3 TABLESPOONS Pumpkin seed oil
7-10 Tbsp Oregano

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime, clean and wash the chanterelles thoroughly and drain them well. Peel and finely chop the onion. Clean, wash and cut the beans into pieces and cook them in boiling salted water for about 15 minutes.
2
Drain and let drain well. Drain the potatoes, rinse and peel. Roast pumpkin seeds in a pan without fat while turning, remove. Heat oil in the pan. Sauté chanterelles in it, season with salt and pepper, take out.
3
Add onion and fry until transparent. Deglaze with stock and vinegar, bring to the boil, season with salt, pepper and sugar. Mix potatoes, chanterelles and beans. Pour vinaigrette over it, mix.
4
Drizzle pumpkin seed oil over it and let it stand for about 1 hour. Arrange in small bowls garnished with oregano and sprinkled with pumpkin seeds.